KR20100095701A - Fruit extract making a way - Google Patents
Fruit extract making a way Download PDFInfo
- Publication number
- KR20100095701A KR20100095701A KR1020090014645A KR20090014645A KR20100095701A KR 20100095701 A KR20100095701 A KR 20100095701A KR 1020090014645 A KR1020090014645 A KR 1020090014645A KR 20090014645 A KR20090014645 A KR 20090014645A KR 20100095701 A KR20100095701 A KR 20100095701A
- Authority
- KR
- South Korea
- Prior art keywords
- extract
- citron
- pomegranate
- fruit
- grinder
- Prior art date
Links
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 8
- 240000004307 Citrus medica Species 0.000 claims abstract description 7
- 235000014360 Punica granatum Nutrition 0.000 claims abstract description 7
- 240000000425 Chaenomeles speciosa Species 0.000 claims abstract description 5
- 235000005078 Chaenomeles speciosa Nutrition 0.000 claims abstract description 5
- 235000017831 Pseudocydonia sinensis Nutrition 0.000 claims abstract description 5
- 244000294611 Punica granatum Species 0.000 claims abstract 2
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 230000005070 ripening Effects 0.000 claims 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 5
- 239000000654 additive Substances 0.000 abstract description 4
- 230000000996 additive effect Effects 0.000 abstract description 4
- 230000032683 aging Effects 0.000 abstract description 4
- 230000001954 sterilising effect Effects 0.000 abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 11
- 241000219991 Lythraceae Species 0.000 description 5
- 235000013361 beverage Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 235000017788 Cydonia oblonga Nutrition 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/08—Concentrating or drying of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/50—Concentrating, enriching or enhancing in functional factors
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to a method for producing an extract of fruit. In more detail, the fruits of ordinary pomegranate, Chinese quince, citron and the like are put together in a grinder into a grinder, and then pulverized. Then, they are added to a juicer to obtain a juice solution, which is then mixed with sugar in a 1: 0.5-1 weight ratio. It is obtained by immersing it in a aging container for 20 to 30 hours at room temperature (15 to 25 ℃) to obtain an extract, and extracting the obtained extract after heat sterilization at 90 to 100 ℃ heat. It can be used as an additive in various seasoning foods, thereby greatly contributing to national health promotion and farm income increase.
Description
The present invention relates to a method for producing an extract of fruit, which is obtained by processing fruits such as quince, pomegranate and citron with a peel to obtain an extract and using it as an additive of various beverages or seasonings.
Since fruits such as Chinese quince, pomegranate, and citron were peeled and only the flesh was eaten, the nutritive value contained in the shell could not be eaten, and there was a lot of loss of nutritional value. As a result, it was inconvenient to drink and could not be used as an additive in various seasonings.
The present invention has been invented to solve the above problems, the present invention is to make the whole drink without discarding the nutritional ingredients contained in the coarsely crushed fruit peel and pulp of the juice of the beverage and various seasoning foods It can be used as an additive.
Fruits such as pomegranate, Chinese quince and citron are coarsely crushed together with their skins, and then put into a high-pressure juicer to obtain a juice solution. Aged 20 to 30 hours to obtain the extract and sterilized it in a heat of 90 ~ 100 ℃ and packaged.
As described above, the present invention is coarsely pulverized with thick skins, such as pomegranate, quince, citron, and the like, into a high-pressure juicer to obtain a juice solution, and then mixed with sugar at a weight ratio of 1: 0.5 to 1 at room temperature. Since it is matured, it is possible to greatly contribute to the improvement of national health and the increase of farm household income by adding the raw liquid and various seasoning foods of the beverage so that the whole solution can be consumed without losing the nutritional value contained in the shell.
This will be described in detail based on the drawings.
1 is a process perspective view of the present invention,
The first step is the fruit selection step (1), which selects nutritious fruits in the skin such as pomegranate, Chinese quince and citron.
In the second step, the fruit selected in the first step is put into a grinder together with the skin as a grinding step (2), and then roughly crushed.
The third step is the juice step (3), which is obtained in the second step and is fed to a juicer at a pressure of 100 to 500 tons to obtain a juice.
In the fourth step, as the mixing step (4), the juice solution obtained in the third step is mixed with sugar in a 1: 0.5 to 1 weight ratio.
In the fifth step, the mixture obtained in the fourth step is a room temperature aging step (5), which is aged for 20 to 30 hours at room temperature of 15 to 25 ° C. in a aging vessel.
In the sixth step, the aged extract obtained in the fifth step is heated and sterilized at 90 to 100 ° C. for 5 to 10 minutes as the heating and sterilization step (6).
The 7th process is completed by dividing the heating and sterilization obtained by the 6th process as packaging process 7 according to a use, and packaging it.
1 is a process representation of the present invention.
※ Explanation of symbols for main parts of drawing
1-Fruit Selection Process
2-grinding process
3-juice process
4-mixing process
5-Room temperature aging process
6-heating / sterilization process
7-Packing process
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020090014645A KR20100095701A (en) | 2009-02-23 | 2009-02-23 | Fruit extract making a way |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020090014645A KR20100095701A (en) | 2009-02-23 | 2009-02-23 | Fruit extract making a way |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20100095701A true KR20100095701A (en) | 2010-09-01 |
Family
ID=43003548
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020090014645A KR20100095701A (en) | 2009-02-23 | 2009-02-23 | Fruit extract making a way |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20100095701A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160071281A (en) * | 2014-12-11 | 2016-06-21 | 에덴식품영농조합법인 | Process for fruit extracts |
| KR101951444B1 (en) * | 2018-07-23 | 2019-02-22 | (주)웰팜 | A methode for producing naturally aged liquid quince tea and a quince tea produced thereby |
| KR102611783B1 (en) * | 2023-04-28 | 2023-12-08 | 농업회사법인 주식회사 모가원 | Processed food containing edible porous quince peel/pulp and method for preparing the same |
-
2009
- 2009-02-23 KR KR1020090014645A patent/KR20100095701A/en not_active Application Discontinuation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160071281A (en) * | 2014-12-11 | 2016-06-21 | 에덴식품영농조합법인 | Process for fruit extracts |
| KR101951444B1 (en) * | 2018-07-23 | 2019-02-22 | (주)웰팜 | A methode for producing naturally aged liquid quince tea and a quince tea produced thereby |
| KR102611783B1 (en) * | 2023-04-28 | 2023-12-08 | 농업회사법인 주식회사 모가원 | Processed food containing edible porous quince peel/pulp and method for preparing the same |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103948120B (en) | A kind of guava fruit vinegar beverage and processing method thereof | |
| CN102726794A (en) | Mulberry composite fruit and vegetable juice beverage and preparation method thereof | |
| CN103431481A (en) | Processing method of emblic leafflower fruit-mulberry juice beverage | |
| CN101305751B (en) | Processing method of polypeptides nutrient milk | |
| CN104982957A (en) | Method for making chicken meatballs in pineapple flavor | |
| KR101813091B1 (en) | Method for processing prawn sauce using whole shrimp as raw material | |
| CN103478770A (en) | Deep fried mackerel food and production method thereof | |
| KR20100095701A (en) | Fruit extract making a way | |
| CN112690441A (en) | Mushroom sour and hot sauce | |
| CN104305431A (en) | Making method of psidium guajava fruit tea | |
| KR101116115B1 (en) | Method of manufacturing jam using watermelon | |
| KR101587589B1 (en) | The manufacturing method of lotus root jam | |
| CN104304865A (en) | Preparation method of guava health sauce | |
| CN101366480A (en) | Melon and fruit vegetable gruel and method of preparing the same | |
| CN104365860A (en) | Method for making needle mushroom soymilk | |
| CN109868196A (en) | A kind of grape rice wine and processing method | |
| CN105594885A (en) | Rice-wine-fermented Mao tofu and making method thereof | |
| CN105455080A (en) | Pickling method for white radishes | |
| CN104207255A (en) | Method for processing celery-apple juice beverage | |
| CN104489546A (en) | Processing method of flavored carrot slices | |
| CN104432306A (en) | Fruit fermented beverage and preparation method thereof | |
| CN104273227A (en) | Chinese yam-gingko-soybean milk beverage and preparation method thereof | |
| CN104256336A (en) | Nutritious rice rich in dietary fibers, and preparation method thereof | |
| CN105011266A (en) | Manufacturing method for pleurotus eryngii dietary fiber beverage | |
| CN103756860B (en) | A kind of needle mushroom cider vinegar |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application |